Corn and Tomato Salsa

Name: Corn and Tomato Salsa
Ingredients: 12 ears Corn, Kernels Cut Off The Cob; 7 pounds Tomatoes, Diced; 2 Large Onions, Diced; 2 Orange Peppers, Diced; 3 Jalapeno Peppers, Minced; 3 cups Vinegar; 3 Limes, Juiced; 1- 1/4 cup Sugar; 1- 1/2 Tablespoon Salt; 1- 1/2 Tablespoon Cumin; 1 teaspoon Cayenne; 3/4 cups Fresh Cilantro, Chopped

12 ingredients

6 steps

Ingredients

12 ears Corn, Kernels Cut Off The Cob
7 pounds Tomatoes, Diced
2 Large Onions, Diced
2 Orange Peppers, Diced
3 Jalapeno Peppers, Minced
3 cups Vinegar
3 Limes, Juiced
1- 1/4 cup Sugar
1- 1/2 Tablespoon Salt
1- 1/2 Tablespoon Cumin
1 teaspoon Cayenne
3/4 cups Fresh Cilantro, Chopped

Directions

1

Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top, cutting the kernels off as you work your way down.
2

Add all ingredients except the cilantro to a large pot.
3

Bring the salsa to a boil and lower to a high simmer.
4

Keep it at a very low boil for 2 hours, stirring often.
5

Stir in cilantro and ladle salsa into sterilized jars leaving 1/2 inch space at the top of the jar.
6

Process jars in a hot water bath, 15 minutes for 250 ml jars and 20 minutes for 500 ml jars.